Tarragon Chicken

From the George Foreman grilling booklet, this one is quick, easy and delicious!
I find that the chicken takes about 4 to 5 minutes to cook, but you'll need to get
the "feel" of your own GF grill and cook accordingly. You don't want to
overcook it, or it will taste dried out.

Ingredients

4 to 6 boneless skinless chicken breasts

1/2 cup olive oil

1 teaspoon dried tarragon

2 tablespoons fresh parsley, chopped

1 teaspoon salt

1/2 teaspoon black pepper

Instructions

Remove all traces of fat from the chicken. Place each chicken breast between
2 sheets of plastic wrap and pound (flatten) to a uniform thickness (about 1/2
inch).

Combine the remaining ingredients in a large bowl and mix well. Add the
chicken and toss to coat.

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